If you like shredded pork (definitely NOT my favorite), bear claws does very good, forks can do just as good. But, like offthehook said, you may not be cooking it long enough, because to some degree it should be falling apart.
Me, I like pulled pork left in small chunks roughly the size of your thumb because they hold moisture much better and retain their taste better, and this is done best with your hands.
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.